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Sicilian Scampi

Sicilian-Scampi on plate with lemons
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Sicilian Scampi was an appetizer favorite at Olive Garden in the early to mid 2000’s. It left their menu some time ago but this flavorful, elegant dish is still a family favorite at our house. It is made by toasting ciabatta bread, topping the slices with tender shrimp, and drizzling everything with garlic butter wine sauce. Top it off with diced tomatoes and green onions for beautiful color and the perfect presentation. If you’re an olive fan, the original recipe used black olives in the sauce, so feel free to add those as desired! You’re going to love Sicilian Scampi once you’ve tried it!

Preparing the Sicilian Scampi

Butterflying the Shrimp

You’re going to want to prep all of your ingredients before turning your stove on because this recipe moves quickly! No time to mince garlic on the fly! Ensure your shrimp are thawed and patted dry. Butterfly the back side of each piece of shrimp to help them plump up and have a more tender texture.

Butterflying back side of shrimp

If your bread isn’t pre-cut, go ahead and slice the loaf of ciabatta bread into pieces 1/3 to 1/2-inch thick. Arrange the slices on a baking sheet and toast in the oven at 350 degrees for 5-7 minutes. Arrange the pieces on a flat plat or serving board.

The Garlic Butter Wine Sauce

Heat the butter in a large skillet over medium heat until it is just starting to bubble. Whisk in the flour and stir for 30 seconds. Next, add the minced garlic, and just the whites of the green onions and cook for 1 minute. Set your remaining green onions aside to use as a garnish later.

Next, whisk in the white wine and lemon juice and bring the sauce to a boil. Let the sauce reduce for 5-6 minutes until it has thickened slightly. Add in the thawed shrimp, season with salt, pepper, and crushed red pepper, and sauté for 3-4 minutes.

Make sure not to overcook the shrimp! When just pink, remove the shrimp from the pan and arrange on toasted ciabatta slices.

Cooked shrimp arranged on toasted ciabatta

Let the sauce continue to simmer for 2-3 more minutes until it is slightly thickened.

Butter wine sauce reducing in skillet

Remove from the heat, and drizzle the remaining sauce over the shrimp and bread.

Garnish with diced tomato and sliced green onions.

Sicilian-Scampi plated with lemon and parsley

Isn’t this just the most beautiful appetizer you’ve ever seen? You and your family or dinner guests are going to be enamored by Sicilian Scamp!

Overhead view of Sicilian-Scampi

This is an ideal starter for any dinner party or special occasion! You can even eat these with your hands, perfect for any appetizer platter. My husband and I even made a meal of them for his birthday lunch a couple of weeks ago!

Sicilian-Scampi on plate with lemons
Sicilian-Scampi on plate with lemons

Sicilian Scampi

An Olive Garden staple from the early 2000's! Sautéed shrimp in a garlic butter wine sauce over toasted, sliced ciabatta. Garnish with diced tomatoes and green onions, an absolutely delightful appetizer you can even enjoy as a meal! Your guests will be so impressed by this beautiful yet simple dish!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Italian
Servings 6

Ingredients
  

  • 1 loaf Ciabatta or Italian Bread, sliced 1/3-inch thick
  • 1 lb Large Shrimp, thawed and deveined 26-30 count or larger
  • 3/4 cup Butter 1 ½ sticks
  • 1/2 tsp Flour
  • 2/3 cup Medium Dry White Wine, such as Pinot Grigio
  • 1 Tbsp Fresh Lemon Juice
  • 4 cloves Garlic, minced
  • 2 Green Onions, sliced and divided
  • 1/2 tsp Crushed Red Pepper flakes
  • 1/2 tsp Kosher Salt, or to taste
  • 1/4 tsp Black Pepper, or to taste
  • 1 medium Roma Tomato, diced

Optional

  • Sliced Black Olives*
  • Lemon Wedges, for serving

Instructions
 

  • Ensure shrimp is thawed and all ingredients are prepared before beginning. Once thawed, pat shrimp dry and butterfly.
  • Slice the loaf of ciabatta bread into pieces 1/3 to 1/2-inch thick. Arrange the slices on a baking sheet and toast in the oven at 350 degrees for 5-7 minutes. Arrange the pieces on a flat plat or serving board.
  • Heat the butter in a large skillet over medium heat until it is just starting to bubble. Whisk in the flour and stir for 30 seconds. Next, add the minced garlic, and just the whites of the green onions and cook for 1 minute. Set remaining green onion aside.
  • Whisk in the white wine and lemon juice and bring the sauce to a boil. Let the sauce reduce for 5-6 minutes until it has thickened slightly. Add in the thawed shrimp, season with salt, pepper, and crushed red pepper, and sauté for 3-4 minutes, until they just turn pink.
  • Remove the shrimp from the pan and arrange on toasted ciabatta slices. Let the sauce continue to simmer for 2-3 more minutes until it is slightly thickened. Remove from the heat, and drizzle the remaining sauce over the shrimp and bread.
  • Garnish with diced tomato and sliced green onions.

Notes

*Black olives were part of the original Olive Garden dish, so feel free to add them during the final step of the sauce preparation, or as a garnish at the end with the diced tomatoes and green onions.
Keyword Butterflied Shrimp Scampi, Butterfly shrimp, Ciabatta, Copycat Olive Garden Sicilian Scampi, Garlic Butter Wine sauce, Shrimp Recipes, Shrimp Scampi, Shrimp Scampi on Bread, Sicilian Scampi

Like this recipe? Try my Garden Fresh Bruschetta next!

Bruschetta on plate with balsamic reduction drizzle

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